Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4minutes on medium high. Turn and brown other side of each piece.Don't crowd pieces during frying. Place in prepared pan in singlelayer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 sideloose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in coveredcontainer up to 2 months.

The original recipe contains only 5 things.. one is water.. one is egg and the rest is secret.

The spicy recipe contains special cajun spices all combined in a bag or jar, that you can buy here in louisiana cajun country everyday to substitute one of the original ingredients.

If you are interested in tasting a recipe as close as you can get (which includes hot wing sauce recipe), e-mail me at [email protected]

The mix I sell is a craft and comes in regular paper bags (Mix is sealed in plastic bag inside) with all the mix prepared and instructions. The cost is $2.00 for each bag and can make as much as 30 peices of chicken.

Try it with wings and use the sauce recipe... do not try to "Doctor" it up. Use it as is and then vary as you wish.

Heat oil over medium heat in a deep fryer or in a wide deep pan, on the stove. In a large bowl, combine flour,salt, pepper and paprika.Break the eggs into a separate bowl and beat until blended.Check the oil by dropping in a pinch of the flour mixture. If the oil bubbles rapidly around the flour,it is ready.Dip each piece of chicken into the eggs, then coat generously with the flour mixture. Drop each piece into the hot oil and fry 15 to 25 minutes or until it is a dark golden brown.Remove the chicken to paper towels or a rack to drain.

Combine first 9 ingredients in large bowl. Put the cornflakes into anotherbowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavyroomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time asfollows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into cornflakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,skin-side-down and brown 3 to 4 minutes on medium high. Turn and brownother side of each piece. Don't crowd pieces during frying. Place inprepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutesremoving foil then to test tenderness of chicken. Allow to bake uncovered5 minutes longer to crisp the coating. Serves 4. Leftovers refrigeratewell up to 4 days. Do not freeze these leftovers. Leftover coating mix(1st 9 ingredients) can be stored at room temp in covered container up to2 months.

I have always heard that Kernel Sanders Recipe for his fried chicken was a secret to the public....so....how did you all get these recipes? I was told by a worker for one of his resturants that the seasonings came packaged and NO ONE knew what the ingredients were.

MY BROTHER TRIED IT AND HE'S FROM LOUISIANA AND SAID POPEYES CHICKEN RECIPE DID NOT TASTE EXACTLY LIKE THE ORIGINAL BUT IT WAS CLOSE.

I STILL WANT TO TRY IT MYSELF AS I FEEL THAT I BEING A POPEYES CHICKEN FANATIC AND HAVE EXPERT TASTE BUDS WHEN IT COMES TO THIS CHICKEN WHICH IS MY FAVORITE IN THE WHOLE ENTIRE WORLD(TRIED OTHER FRIED CHICKEN AND CAN'T COMPETE) WOULD DEFINELTY GIVE YOU THE HONEST!!! TRUTH. I'LL KEEP YOU POSTED. BY OLIVE OIL

I HAVE THE INTERNET RECIPE NOW AND WILL TRY IT. IF YOU WANT AN HONEST OPINION -TRUST ME. I USED TO EAT THIS CHICKEN ALMOST EVERY 3 DAYS WHEN I LIVED IN NEW ORLEANS ONLY 1 BLOCK AWAY FROM POPEYES I AM THE WORLD'S POPEYES CHICKEN FANATIC AND MY TASTE BUDS WON'T LIE. I'LL KEEP YOU POSTED.BY OLIVE OIL

I cook 500lbs of hotwings using the recipe at a cajun event every year.. I will include the hotwing sauce recipe too. Have won a few trophys for this..

Remember, cooking large quantities like Popeyes, the recipe has to be simple and straight forward.

here we go.. try this and respond back..

in a bowl.

Crack one egg.Add 1/4 to 1/3 cayanne pepper powderThe way I salt is this... IodizedTurn the box over and count to at least 8.Then crush the egg in the dry mix well. Add 1/2 to 3/4 gallon water and mix well..

HEY I forgot.. use a wisk and wisk well.

Slowly add all purpose white flour and wisk until smooth. Keep adding flour till the batter is just a little thiner than pancake batter.

When the grease is ready, drain the chicken peices from the wet batter for a minute and put in white all purpose flour. Shake and remove quickly (if it sits in the flour, it will get way to crunchy & hard) then, put in hot grease.

Once the last peice is in, start timing.. 18 minutes (My fryer will recover quickly, time may vary a little depending on your fryer).

Take the peices out and put on drainer or paper towels.

Make sure you do not try this with quarter peices. Each chicken should end up with 8 peices, not 4.

The wings are the same..

This mix recipe will do about 75lbs of chicken. Io do this much, I put the washed chicken in an Ice Chest, cover it with the wet batter, mix the pieces with the batter and remix just before I put in the white all purpose dry mix. Everything is the same from there.

The hotwing sauce is like this.. Easy.. I do alot at a time so, figure out what proportions you like.

I take a rice cooker, put 3/4 gallon Louisiana Hot Sauce (search internet for some), add pound of real butter (salted) and put it on cook. Once the butter is fully melted, then put the cooker on warm.. This will last for hours.

HINT - If you want really spicy chicken.. hunt down Louisiana Brand Crab & Crawfish Boil Mix and substitute this instead of the cayanne and salt...

OK.. now you got it.. Enjoy.

And stop using wierd ingredients and call it cajun.. If ya'll nice, I will give the gang some more great cajun recipes.. Got a great LOST BREAD one..

LET ME JUST ADD TO THIS! POPEYES SEASONINGS COME PRE MIXED FROM POPEYES, THERE IS A MILD MIX AND A SPICEY MIX, MY GUESS IS ALOT OF CAYANNE PEEPER,SALT AND SOME OTHERS MAYBE PAPRIKA,AND CUMMIN, YOU ADD THIS TO YOUR EGG AND WATER BATTER WITH A BIT OF CORN STARCH TO THICKEN LIKE PANCAKE BATTER TO TASTE, ROLL EACH SINGLE PIECE INTO THE COOL BATTER FOR A MINUTE THEN TOSS IT INTO A SELF RISING FLOUR TUB, KEEP THE FLOUR TUB CLEAN NOT LUMPY, THEN DEEP FRY AT 350 FOR 15-20 MINUTES. MY CLOSEST GUESS! DREW

I guess I just don't understand how people think. They post a recipe for Popeye's Fried Chicken and BAKE the chicken??? It's Popeye's FRIED Chicken, folks, not Aunt Sally's Baked Chicken with our best guess of ingredients to have it taste like Popeye' Fried Chicken -- but baked.

Coming from New Orleans and eating Popeyes on a regular basis my Guess is the white pepper ,cayenne is probably the closest, but it tastes a lot like my grandmothers chicken and she always used pure lard as the oil and a small amount of bacon drippings. Anyone out there have any idea?

Hey Ya'll.... the secret is to dust the chicken with paprika and cayenne pepper a day before ya cook, then let the chicken marinade in the refridge overnight (or at least 4 hours). That is the real secret, the "rub".

I don't have the exact recipe, but I did find this copy cat recipe for the cajun rice by Popeye's. You may need to tweak the recipe to your taste, or from what you remember of the contents of the recipe itself when you tasted it at Popeye's restaurant. Hope it helps!

Directions:First, in a fry pan, stir in ground beef and bell pepper then, cook over medium high heat until the beef loses its pink color and the bell pepper is soft and tender. Make sure to remove the excess grease. Next, turn the temperature down to medium or medium low heat, according to what type of heat you are using.(Gas or electric). Next, you need to add the remaining ingredients; stir and cook it all together until the ground beef is completely cooked and all or most of the liquid is gone.

I normally stir it, then put the lid back on it for about five minutes to let the rice absorb the rest of the steam. (I normally do that when cooking just plain rice. Pretty much keeps it from burning, and makes it more tender. At least the way that I like rice to be! Some people prefer the rice more firm, and others like me, like it softer!)Then all you have to do is just serve and enjoy!

If you can't find creole seasoning, or if you would like a recipe to make your own, and save some money, just let me know, and I'll send it to you!

Ingredients don't know exactly, but the chicken strips came pre-seasoned in either spicy or mild. For the chicken breasts, legs, etc. They were thrown in a tumbler and spiced with a premixed bag, different for both mild and spicy.

After seasoning the chicken, it would be dipped in batter of which to make... Bag of batter mix (powder) stirred in with water.

From batter it went to a tub of flour (didn't have to be special, in fact when supplies ran out a quick run to the local grocery store held up until supply truck).

The chicken would then be dropped into grease (giant cubes of lard melted down).

I have read all of the comments here and on many other sites. I have tried most recipes (although none in the oven -- how could that even come close). Last night, I finally tried my own experiment, incorporating information gleaned from reports of folks who actually worked at Popeye's with my frustration that the listed spices I've seen just don't do it. The nearest Popeye's is 90 miles away, so I'm truly inspired to get this right. So here's my version. I sprinkled a little salt and a LOT of cayenne on the chicken. I made a pancake batter with a couple of eggs, enough water to make it like pancake batter, and then poured Tabasco in it until when I tasted it, it made me cough. Then I dipped the seasoned chicken into the batter, dredged it plain flour, and fried in lard in my Fry Grandpappy for 18-20 minutes. Try it! The color is a nice orange like Popeye's and certain bites have that little extra to make your eyes water.

You know.. I came here in hopes to find something close to Popeye's recipe, I used to live in New Orleans and ate that chicken sometimes 4-5 times a week for lunch. I now live 35 miles from the nearest Popeye's and trust me I've made the drive:) It would be nice to find the the recipe and make it at home. I think out of al the recipes I've looked at, that none make much sense. I liked what the person said that worked at Popeye's "They seasoned it, battered it, and floured it before dropping it into the flour" I think at best that's what I recalled seeing them at Popeye's doing. Keeping cooking simple using a combination of seasonings (that came in a bag)and getting done as fast as possible. I think I'll do what it appears everyone here is doing. I'll keep on trying to come up with those secret ingredients until I get it right or just take the drive 70 miles round trip to enjoy that Popeye's chicken I so.. love...

Enjoyed reading all the variations of the recipes. Thank goodness we live within 10 minutes of 2 Popeye's! With a coupon, 2 can dine for about $6.00. That's 5 thighs, 2 mashed potatoes/gravy & 2 biscuits. We have it at least twice a week. Can't make it that inexpensively.

Ok. so i am a Popeyes fanatic. like i ate it every lunch and sometimes for dinner every day for almost a year. i did some looking and no one has posted a really close recipe for the chicken.i did some private asking, and i have some answers that i couldn't keep to myself after reading all of this.first and formost. i have to agree with three things a few folks said. italian anything in cajun cooking is a joke.second, it is fried chicken for a reason, and no southerner i have ever known, i was born and raised in texas, bakes fried chicken.third, the only chicken at popeyes worth even making at home that you cant get at about a million chicken joints is the spicy.here is the recipe from our friends who are ex-popeyes employees. email me at [email protected] with your comments.

1. Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. 2. In a large bowl, combine flour, salt, peppers, and paprika. 3. Break the eggs into a separate bowl and beat until blended. 4. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. 5. Dip each piece of chicken into the egg, then coat generously with the flour mixture. 6. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken. 7. To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly. 8. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. 9. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

Hey peoples....am eating my popeyes meal now as i read all the comments. The passion here is great. My Popeyes is 5 minutes away. I live in San Bruno, near San Francisco airport.I have also been pretty good at relicating recipes....can't help it, it's my nature to exact the taste of what i like. Haven't tried Popeyes, however, my guess is that it is dregged in the cayenne rub for a time, then battered and perhaps given a cornflake type of outer layer. As i now look at a piece, it appears to be of a corn flake nature, but texture don't matter to me, TASTE does. Hows bout a good red bean and rice recipe?

I came across this blog by accident but would like to add some comments from my experience as a past Popeye's director of operations and 25 year restaurant veteran. First of all there are 2 "secrets" to Popeye's chicken, neither of which I can solve but can offer some insight that may help. The first is in the seasoning; it comes from seasoning the chicken and letting it marinate overnight. The exact recipe will probably never get out but does contain a ton of cayenne. All seasonings and batters are proprietary and come from a different location than restaurant operations. Al Copeland (founder) went to great lengths to keep the recipes secret. The second, and in my mind most important, is the batter. The batter is what coats the chicken and seals in the flavor and keeps the chicken moist without burning the outside when frying. Some of these recipes are on the right track by using beaten eggs and flour. I would suggest adding milk to the eggs then adding flour to tighten slightly. Thoroughly coat chicken then tumble in flour. Fry in clean oil and cook to 165* at thickest parts. DO NOT OVERCOOK. The point to all of this rambling is: The seasoning and flavor comes from pre-seasoning the chicken, not the flour/batter. Make a thick batter and deep fry but don not overcook.Have fun.

I don't understand the plain flour at the end? I understand it seals the deal and holds it together and makes the crispy coating, but that coating has flavor too! My tiny brain thinks that there should be paprika and cayenne in the flour mixture as well.